Sweet Potato Pie with Whipped Cream

This sweet potato pie recipe comes from Mable Smith, a wonderful lady who has been a part of my family for over (gulp!) 35 years. Mable helped take care of my sister and me when we were little, when my mom was starting her own business. She then helped me with my young kids when I went back to work. Originally from South Carolina, Mable is known for her sweet potato pie, which she bakes by the dozen to give away over the holidays. It’s a wonderful pie: fluffy, flavored with brown sugar and autumn spices — and, happily, easy to make.

The recipe calls for a store-bought frozen crust, which I think works perfectly well. In general  — and this is definitely something to keep in mind over the busy holidays — you don’t need to make homemade crust to make a good pie, but if you’d like to make your own, here’s my favorite pie crust recipe. The flavor of this pie improves over time, so go ahead and make it a few days ahead.

What You’ll Need To Make Sweet Potato Pie

sweet potato pie ingredients

How To Make Sweet Potato Pie

Step 1: Roast and Mash the Sweet Potatoes

Many sweet potato pie recipes call for boiling the sweet potatoes but in this recipe they are roasted. Roasting takes a bit longer but is completely hands-off, and you don’t have to worry about peeling or slicing them.

poked sweet potatoes on baking sheet

Simply poke the sweet potatoes with a fork five or six times and place them on a parchment-lined baking sheet. Roast until very tender, about 1 hour.

baked sweet potatoes

Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth. (Feel free to roast the sweet potatoes several days ahead of time and store the flesh in an airtight container in the refrigerator until needed.)

mashing sweet potatoes

Step 2: Blind Bake the Crust

Blind baking is the process of pre-baking a pie crust before a wet filling is added. It is always necessary when pies have unbaked fillings (such as cream pies) but I blind bake the crust for all of my pies, as it helps keep the crust crunchy. Different crusts will have different instructions for blind baking, so follow the instructions on the package. Once the crust is blind baked, reduce the oven temperature to 350°F.

Step 3: Make the Sweet Potato Pie Filling

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and brown sugar on medium speed until the mixture is moistened and crumbly, about 1 minute.

butter and brown sugar in mixing bowl

Beat in the egg.

adding the egg to mixing bowl

Then add the yolks, one at a time, until the mixture is creamy and smooth, a few minutes.

adding the egg yolks one at a time

Add the vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until just combined.

adding spices and vanilla

Add 1¾ cups of the mashed sweet potatoes (use any remaining sweet potatoes for another purpose or discard).

adding mashed sweet potato to mixing bowl

Mix to combine.

Finally, add the evaporated milk.

adding evaporated milk

Mix on low speed to combine.

finished sweet potato pie filling in mixing bowl

Pour the sweet potato filling into the pie crust and smooth the top with a rubber spatula.

Step 4: Fill and Bake the Piefilled sweet potato pie ready to bake

Place the pie on a baking sheet (for ease moving the pie in and out of the oven) and bake until the filling is set, 55 to 60 minutes. Set the pie on the counter and let cool completely before slicing, 2 to 3 hours.

baked sweet potato pie fresh out of the oven

Step 5: Whip the Cream and Serve

Up to 3 hours before serving, whip the cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the confectioners’ sugar. Continue to whip until it forms stiff peaks.

whipping heavy cream in mixer

Before serving, slice the pie into wedges and top each slice with a dollop of whipped cream.

Make-Ahead/Freezing Instructions

The pie can be made up to two days in advance, covered with with plastic wrap, and stored in the refrigerator. The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

You May Also Like

  • Perfect Pumpkin Pie
  • Bourbon Pecan Pie
  • Pumpkin Pecan Streusel Torte
  • Perfect Apple Pie

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